Fauxghetti & Meatbaux

I've been a pescaterian for about 15 years, but have been contemplating returning to the dark side. Dark meat, that is. Mainly because I was recently diagnosed with Celiac Disease, along with the rest of the American population, and going out to eat is just not nearly as fun as it was once was— particularly amongst a group of friends. I am a very social person, and trying new restaurants is one of my biggest joys and indulgences. Only being able to select from a quarter of the items on the menu, rattling off a laundry list of things I can't/don't eat to waiter, and being that difficult person at the table just isn't my deal. I want to be able to share dishes and continue to try new things, despite this newly acquired allergy.

While initially I stopped eating chicken, beef, and pork simply because I was never that into it, I developed a stronger opinion as I became more educated on how a lot animals are treated, killed and processed. But I never like to harp on these things, and what each person eats is truly their own decision.

So as I contemplate dipping my toe back into omnivore lifestyle (I think the kids are calling "flexitarian" these days) I've been thinking about good ol' spaghetti and meatballs. I was going to do it. I really was. I got as far as the refrigerated aisle that houses the ground beef and turkey...but, alas, I just couldn't pull the trigger. Call it stage fright, or perhaps I was a little too zealous (maybe I should start with chicken nuggets?), somehow this meal ended up being not just vegetarian, but vegan as well. And damn it was good. Mama mia!

For the Meatbauxs:

you'll need:

1 can of black beans or kidney beans (preferably low sodium, extra points if organic)

1/4 cup of onion, diced

1 clove of garlic, minced

1/2 cup of gluten free breadcrumbs (or regular, if that's you thang)

a sprinkling of nutrional yeast, if ya have it

1 tsp olive oil

1 tsp dried oregano

1 tsp of basil

salt & pepper to taste

...to make

Sauté diced onion in olive oil on low-medium heat. Don't burn those onion! Season with oregano, basil, salt & pepper. While onion softens, rinse and drain beans. Try to get as much water out as you can. Add onion and beans to a food processor. Pulse until a little more than half the beans are mashed. Add to mixing bowl, and dump in the gf breadcrumbs. Use a spatula to combine (or your hands—god's spatula!) It will be fairly moist. Add more bread crumbs if needed, so you are able to form small, ping-ping sized balls with your hands. Places on light greased baking sheet (a quick spray of cooking oil or brush of olive oil should do the trick). Bake at 400 for roughly 40 mins, until slightly golden. Flip once during baking. Makes about 12 balls.

For the Fauxghetti: Use a vegetable spiralizer to form zucchini noodles. Soften and warm zucchini noodles (often called "zoodles", but "fauxghetti" is equally fun to say) in a pan with a touch of olive oil. A few minutes in the pan will do the trick—don't let them turn to mush. One small-medium zucchini is about one nice-sized serving. Top Fauxghetti with Meatbaux and your favorite marinara sauce. Enjoy!

#italian #vegan #vegetarian #glutenfree #zoodles #spiralizer #blackbeans #dinner